Cinco de Mayo Tres Leches (Printable)

Fluffy cupcakes soaked in a sweet trio of milks, topped with whipped cream and garnished for celebration.

# What You Need:

→ For the Cupcakes

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk

→ For the Tres Leches Soak

09 - 1/2 cup sweetened condensed milk
10 - 1/2 cup evaporated milk
11 - 1/2 cup whole milk

→ For the Whipped Cream Topping

12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract

→ Optional Garnish

15 - Ground cinnamon
16 - Fresh berries or maraschino cherries
17 - Lime zest

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a mixing bowl. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes using an electric mixer.
04 - Add eggs one at a time to the creamed mixture, beating thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Add half the flour mixture to the wet ingredients, then pour in the milk, followed by the remaining flour mixture. Mix gently just until combined to avoid overmixing.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
08 - Whisk together sweetened condensed milk, evaporated milk, and whole milk in a small bowl until well combined.
09 - Once cupcakes are cool but still slightly warm, poke several holes in each using a skewer or fork to allow milk absorption.
10 - Spoon or slowly pour 2 to 3 tablespoons of the milk mixture over each cupcake. Allow to soak for 30 minutes.
11 - Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form using an electric mixer.
12 - Pipe or spread whipped cream onto each cupcake. Garnish with ground cinnamon, fresh berries, maraschino cherries, or lime zest as desired. Serve chilled.

# Helpful Tips:

01 -
  • These cupcakes stay ridiculously moist for days, which means you can actually prepare them ahead without stress.
  • The three-milk soak is forgiving enough that even if you're slightly clumsy with your poking and soaking, they turn out incredible.
  • They feel fancy and festive but taste like home, making them perfect for both casual gatherings and more important celebrations.
02 -
  • The timing of the milk soak matters more than you'd think—if the cupcakes are too hot when you pour, the whipped cream will melt immediately, so patience is genuinely rewarded here.
  • Not all powdered sugar is created equal; some brands have cornstarch that can make your whipped cream grainy, so taste as you go and sift if needed.
03 -
  • Room temperature eggs are non-negotiable—they create a lighter batter that soaks up the milk mixture more evenly and keeps the texture tender.
  • If you accidentally over-soak and notice the cupcakes starting to fall apart, you're actually in tres leches territory—it's supposed to be moist enough to eat with a spoon.
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